Yesterday’s Dragon Boat Festival, my good friends came to have dinner together. They were busy talking about cooking a lot of dishes all afternoon. It’s a pity that they didn’t have time to take photos. There was a lion’s head left. Let’s make up a picture of the children’s set meal


400g pork
2 eggs
50g bread bran
Proper oil
3 tablespoons salt
3 tbsp seafood soy sauce
1 tbsp soy sauce
3 tbsp cooking wine
2 tablespoons five spice powder
2 tablespoons chicken essence
10 crystal sugar
5 dried peppers
Appropriate amount of onion, ginger and garlic
2 large pieces
1 tbsp starch


Step 1
Chop pork into meat stuffing, don't be too delicate, keep a sense of grain, and taste better when eating. Add 2 tablespoons of salt, 2 eggs, an appropriate amount of scallion, 2 tablespoons of seafood soy sauce, half a tablespoon of soy sauce, 2 tablespoons of cooking wine, 1 tablespoon of five spice powder and 1 tablespoon of chicken essence into the pork stuffing, and stir in one direction until the meat stuffing is viscous and tough

Step 2
Put the adjusted stuffing into the bread bran, add a small amount each time, add it 2-3 times, and add about 50g in total. The stuffing is not too thin and can be squeezed into meat balls

Step 3
Squeeze the stuffing into meat balls of the same size with both hands, and fry in the oil pan until golden. The oil temperature must be hot, so that the meat will be quickly shaped

Step 4
After frying, remove the drain oil and set aside

Step 5
Prepare onion, ginger and garlic, dried pepper, large sauce, 10 crystal sugar, 1 tablespoon cooking wine, 1 tablespoon seafood soy sauce, half tablespoon soy sauce, 1 tablespoon salt, 1 tablespoon chicken essence and 1 tablespoon five spice powder

Step 6
Stir fry all the ingredients in the hot oil until fragrant. Add the fried lion head, put an appropriate amount of hot water and cook for about 10 minutes. After cooking, collect the juice over high heat and thicken it with a small amount of starch